999 doubly recipes

Gingerbread scones spiced with ginger, cinnamon, and molasses. Served warm with nutmeg-orange whipped cream. Holiday breakfast that doubles as dessert.

Chicken paprikash meets pot pie: a creamy, paprika-spiced chicken filling with sour cream, bacon, peppers, and peas under a flaky golden double crust. A Hungarian-American mashup of two comfort classics.

Chocolate thumbprint cookies rolled in chopped nuts with a Hershey's Kiss pressed into the center. Double chocolate, nutty crunch, and only 8 minutes in the oven.

Chocolate chip pecan squares with a chewy brown sugar base, double layer of melted milk chocolate, and crunchy toasted pecans. Easy bar cookies baked in one pan.

Creamy cucumber dressing with garlic, chives, parsley, light mayo, and yogurt. A cool, tangy salad dressing that doubles as a dip for vegetables.

Authentic Chinese pancakes (Mandarin pancakes) made with just flour, hot water, and sesame oil. The double-pancake rolling technique gives you paper-thin, pliable wrappers for Peking duck or moo shu.

Pan-seared salmon fillets under a crisp horseradish-breadcrumb crust, finished in the oven and served with a creamy double-mustard horseradish sauce. A bold, restaurant-worthy fish dinner.

Old-fashioned raisin pie with plump fruit simmered in brown sugar, cinnamon, and orange juice, sealed under a flaky double crust. A pantry-staple Amish dessert known as funeral pie.

Emmenthal veal schnitzel with Parmesan in the breading and a slice of Gruyere melted on top while frying. A Swiss-style double-cheese schnitzel fried in butter.

Cherry tomato and grilled onion salad tossed in a double vinegar dressing with white wine and balsamic vinegar, olive oil, garlic, and Italian parsley. A quick warm-cool side dish.

Shrimp marinated in honey, orange spice tea, and rice vinegar, then grilled on skewers. Reduced marinade becomes a gingery dipping sauce.

Classic double-crust apple pie with cinnamon, nutmeg, and fresh lemon juice in a buttery pate brisee shell. Three pounds of Northern Spy or McIntosh apples baked golden and bubbling.

Fresh raspberry pie with a cinnamon-laced double crust made from butter and shortening. Cornstarch thickens the bubbling berry juice into glossy filling, brightened with lemon zest.

Apricot pineapple pie fills a double crust with sweet-tart cooked dried apricots and crushed pineapple in a clear cornstarch glaze. A vintage diner-style fruit pie with intense jam-like flavor.

This recipe makes double the amout of cake needed, so you'll be able to freeze the extra cake to have on hand when you want to make an encore of these fabulous flavors.

Rich bourbon dessert sauce made with butter, egg yolks, cream, and a half cup of bourbon whiskey cooked over a double boiler. Pour over bread pudding, ice cream, or pound cake.